The best thing about this recipe is that you can say, "It's OK, I had salad". If you like caesar salad then you will love this version.
1/4 cup fresh lemon juice
4 large garlic cloves, pressed
3 tablespoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound medium uncooked shrimp, peeled, deveined
1 large head romaine lettuce, torn into pieces
2 cups peeled 1/2-inch cubes jicama
6 tablespoons grated Parmesan cheese
1/4 cup capers
Combine first 6 ingredients in large wooden bowl. (Can be prepared 1 hour ahead. Cover and refrigerate.) Preheat barbecue (medium-high heat). Season shrimp with salt and pepper. Grill until shrimp are just cooked through, approximately 5 minutes. Transfer to bowl to cool slightly. Add lettuce, jicama, shrimp and cheese to dressing. Toss lightly. Sprinkle salad with capers. Season generously with pepper and serve.
Serves 4. Per serving: calories, 260; fat, 10 g; sodium, 887 mg; cholesterol, 146 mg
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